Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area, and dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from milk from their farm and matured in the vaulted cellars of the abbey. Grand Chimay is a semi-hard pressed cheese. The rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for six weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavor.

I enjoyed this and all cheeses I purchased, but I was particularly impressed with customer service. I got a call because a cheese I ordered was out of stock, and the rep had several substitute suggestions. When it arrived, it was still very cold, and well packaged. I would recommend igormet products for this reason, as I had a bad experience ordering specialty cheeses from another company. I was afraid to mail order a perishable product again, but I am glad I tried igormet. They took real care in their product and making sure I was happy before I got the order.

Wonderfil Cheese I wish you had more varities og european cheese's I developed a taste for Chimay cheeses while stationed in Belgium. More southern German please.

By Julietfrom Memphison May 07, 2011

We liked this one.

This cheese is not "stinky", as some have suggested. It is probably one of those soft cheeses that can get more pungent as it ripens. We like it very much, served at room temperature, as part of a cheese plate. Our French-speaking cultural group was celebrating the country of Belgium for "Memphis in May" (Belgium was the featured country) so I ordered three Belgian cheeses for that. Everyone liked all three of the cheeses.

By Brueggerfrom Pennfield, NYon Apr 14, 2010

Like a Belgian Taleggio

I was originally looking for Orval brewery's cheese, but found this cheese was interesting enough to try. While stinky, I didn't find it overpowering like Ardrahan or Epoisses. It has a tacky texture like Taleggio, but isn't quite as salty. The washing of beer gives it a slightly yeasty finish -- good with whole wheat oat bread.

By Aussiecougfrom Houston, TXon May 07, 2007

Powerful flavor

Initially, I did not like this cheese very much at all because of a bitter ammonia-like aftertaste. However, because I hate to waste stuff I continued to try it in different ways. By the time I finished the block (with absolutely no assistance from my wife!) I actually was enjoying this cheese... ammonia and all! It was quite good grilled and I might order it again.